Why You’ll Love This Recipe
Homemade naan offers the authentic taste and texture of the classic Indian flatbread, but with none of the fuss. The dough is easy to prepare and rises beautifully, creating soft, fluffy naan that cooks quickly in a skillet. The result is a deliciously warm and tender bread, perfect for scooping up sauces, dips, or simply enjoying with a pat of butter. This recipe provides a simple way to enjoy freshly made naan, right from the comfort of your own home, without the need for special equipment like a Tandoor oven.
Ingredients
- 3/4 cup of hot water (filtered is best)
- 1 tsp. active dry yeast (3g)
- 1 Tbsp of white granulated sugar (15g)
- 2 Tbsp of extra virgin olive oil (30mL)
- 3 Tbsp of plain yogurt (45g)
- 2 1/4 cups of all-purpose or plain flour (270g)
- 1 tsp. of salt (5g)
- Butter for basting
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Activate Yeast: Heat up the water until it reaches 100 to 115 degrees F (37 to 46 C). Stir in the sugar and then add the yeast. Mix gently and let it sit for 5 to 10 minutes until the mixture is foamy.
- Mix Wet Ingredients: In a large bowl, add the yeast mixture, olive oil, and yogurt. Whisk it together until well combined.
- Combine Dry Ingredients: Add about 1 cup of flour to the wet mixture, followed by the salt. Whisk until the ingredients are evenly combined.
- Form Dough: Add another cup of flour and stir using a wooden spoon until the dough starts to come together. Continue adding the remaining flour as needed. Once the dough begins to form, transfer it to a lightly floured work surface and knead for about 8 minutes until the dough is smooth and elastic. Add flour to prevent sticking as necessary.
- Let Dough Rise: Coat a large bowl with oil or cooking spray, then place the kneaded dough inside. Cover the bowl with plastic wrap and a damp towel. Set it in a warm place to rise for about 1 hour, or until the dough has doubled in size.
- Shape the Naan: Once the dough has risen, punch it down and place it back on your work surface. Divide the dough into 6 equal pieces and roll each piece into a ball. Using a rolling pin, flatten each ball into a circle or oval about 1/8 inch thick.
- Cook the Naan: Heat a skillet (preferably cast iron or non-stick) over medium-high heat until it’s very hot. Place a piece of dough into the skillet and cook for about 1-2 minutes until small bubbles form on the surface. Flip it over and cook for another minute or two, until golden brown spots form on the other side.
- Finish & Serve: Remove the naan from the skillet using tongs and place it on a plate. Brush with butter if desired, and repeat with the remaining dough. Garnish with fresh cilantro or parsley, if you like. Serve warm and enjoy!
Servings and Timing
- Prep time: 20 minutes
- Cook time: 5 minutes
- Rising time: 1 hour
- Total time: 1 hour 25 minutes
- Servings: 6 pieces
Variations
- Garlic Naan: Add minced garlic to the dough or brush the cooked naan with a garlic butter mixture for a garlic-flavored variation.
- Cheese Stuffed Naan: Roll some cheese into the center of the dough balls before rolling them out to make a cheesy stuffed naan.
- Herbed Naan: Add dried herbs like oregano, thyme, or rosemary to the dough to infuse a fragrant flavor into the bread.
- Whole Wheat Naan: Swap some or all of the all-purpose flour with whole wheat flour for a more rustic, hearty naan.
Storage/Reheating
Homemade naan is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. To reheat, simply place the naan back in a hot skillet for 1-2 minutes on each side to restore its softness and warmth. Alternatively, you can microwave the naan for 20-30 seconds, though it may not be as crispy.
FAQs
Can I make naan without yogurt?
Yes, if you don’t have yogurt, you can substitute with sour cream or even a bit of milk. Yogurt gives naan its tender texture, but these substitutes will work as well.
Can I make naan dough ahead of time?
Yes! You can prepare the dough, let it rise, and store it in the fridge for up to 24 hours. Just let the dough come to room temperature before shaping and cooking.
What’s the best pan to cook naan in?
A cast iron skillet works best because it holds and distributes heat evenly, giving the naan a nice, crisp exterior. Non-stick skillets also work well.
Can I freeze naan?
Yes, you can freeze naan for up to 3 months. Just cook the naan as usual, allow it to cool completely, then wrap it tightly in plastic wrap and foil. To reheat, simply thaw and warm it in a skillet or oven.
How can I make the naan fluffier?
To make your naan even fluffier, ensure the dough is well-kneaded and allowed to rise completely. The addition of yogurt or milk also helps with a soft texture.
Can I add toppings to the naan?
Yes! You can add toppings like sesame seeds, garlic, or cilantro to your naan before cooking. Simply sprinkle the toppings over the dough after rolling it out.
How do I know when the naan is done?
The naan is ready when you see nice golden-brown spots on both sides, and the bread has puffed up slightly in the skillet.
Can I use a Tandoor oven for this recipe?
While this recipe doesn’t require a Tandoor, if you have one, you can use it to cook the naan for an even more authentic result. The method will be similar, though you may need to adjust cooking times.
How can I make vegan naan?
To make naan vegan, substitute the yogurt with a non-dairy alternative such as coconut or soy yogurt, and use dairy-free butter for basting.
Can I make smaller naan?
Yes! You can divide the dough into smaller pieces if you prefer bite-sized naan. Adjust the cooking time slightly to ensure they cook evenly.
Conclusion
Homemade naan is a versatile and delightful bread that complements nearly any meal. Whether you’re enjoying it as a side dish with your favorite curry, using it to scoop up dips, or just eating it on its own, this simple and easy-to-make naan recipe will elevate your dining experience. With a soft and tender texture, along with the option to customize with different toppings or flavors, this naan is a must-try in every home cook’s repertoire. Enjoy the warm, fluffy goodness!
Homemade Naan
- Total Time: 1 hour 25 minutes
- Yield: 6 pieces
- Diet: Vegetarian
Description
A simple and delicious homemade naan recipe that yields soft, pillowy flatbreads perfect for any meal or as a snack. No Tandoor needed!
Ingredients
3/4 cup of hot water (filtered is best)
1 tsp. active dry yeast (3g)
1 Tbsp of white granulated sugar (15g)
2 Tbsp of extra virgin olive oil (30mL)
3 Tbsp of plain yogurt (45g)
2 1/4 cups of all-purpose or plain flour (270g)
1 tsp. of salt (5g)
Butter for basting
Instructions
- Heat up the water until it reaches 100 to 115 degrees F (37 to 46 C). Stir in the sugar and then add the yeast. Mix gently and let it sit for 5 to 10 minutes until the mixture is foamy.
- In a large bowl, add the yeast mixture, olive oil, and yogurt. Whisk it together until well combined.
- Add about 1 cup of flour to the wet mixture, followed by the salt. Whisk until the ingredients are evenly combined.
- Add another cup of flour and stir using a wooden spoon until the dough starts to come together. Continue adding the remaining flour as needed. Once the dough begins to form, transfer it to a lightly floured work surface and knead for about 8 minutes until the dough is smooth and elastic.
- Coat a large bowl with oil or cooking spray, then place the kneaded dough inside. Cover the bowl with plastic wrap and a damp towel. Set it in a warm place to rise for about 1 hour, or until the dough has doubled in size.
- Once the dough has risen, punch it down and place it back on your work surface. Divide the dough into 6 equal pieces and roll each piece into a ball. Using a rolling pin, flatten each ball into a circle or oval about 1/8 inch thick.
- Heat a skillet (preferably cast iron or non-stick) over medium-high heat until it’s very hot. Place a piece of dough into the skillet and cook for about 1-2 minutes until small bubbles form on the surface. Flip it over and cook for another minute or two, until golden brown spots form on the other side.
- Remove the naan from the skillet using tongs and place it on a plate. Brush with butter if desired, and repeat with the remaining dough. Garnish with fresh cilantro or parsley, if you like. Serve warm and enjoy!
Notes
For garlic naan, add minced garlic to the dough or brush the cooked naan with garlic butter.
To make it vegan, substitute yogurt with coconut or soy yogurt and use dairy-free butter.
Store leftover naan in an airtight container for up to 2 days, and reheat in a skillet or microwave.
For a more rustic, hearty flavor, try substituting part of the all-purpose flour with whole wheat flour.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Bread, Side Dish
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 1g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
